Beetroot hummus is a delicious twist to the most popular Middle Eastern dip hummus. Beetroot not only gives it extra flavor and beautiful pink color but also makes it healthier.
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I have always mentioned in my blogs that both my sister and I were very happy kids who ate all the vegetables without making a face. However, today while writing this blog I remember, there is one vegetable which I still find very hard to gulp down and that vegetable is beetroot.
There are only a few recipes of beetroot which I eat happily and most of those recipes are of my mother or sister.
But, the recipe which I am sharing today is something which I learned after shifting to Dubai and is one of the few beetroot recipes which I enjoy.
Adding beetroot to hummus not only gives it a nice flavor and beautiful pink color but also makes it more nutritious.
After trying all my favorite beetroot recipes now I know that adding a lot of garlic and lime juice to cooked beetroot takes away that overpowering earthy taste which makes a lot of people dislike it.
That’s the reason it tastes great even in hummus which has garlic and lemon juice. The other key ingredients of hummus i.e. olive oil and chickpea make it even less overpowering.
How to serve
- Serve as a healthy vegan dip with Falafel or any other snack of your choice.
- Dip your pita chips in this hummus and indulge in healthy snacking.
- Spread on your favorite sandwich and make it healthier, tastier and prettier.
- Serve with vegetable sticks.
- Just enjoy a spoonful of beetroot hummus to deal with sudden hunger pangs.
More easy vegan and vegetarian beetroot recipes
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Step by step photo instructions
- 2 cups boiled/ canned chickpeas
- 1 medium sized beetroot
- 3-4 garlic cloves
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 teaspoon cumin seeds
- Salt to taste
- Wash, peel and roughly chop the beetroot. Put the beetroot in a pan with around 1.5 cups of water and cook for around 12-15 minutes. Switch off the gas. Though most of the water shall get evaporated by the time beetroot gets cooked, if not then instead of discarding, use it to grind the hummus.
- Add the cooked beetroot and all the other ingredients in a grinder and make a paste of desired consistency. Some people prefer it smooth and some prefer chunky.
- Take it out in a bowl. Drizzle some olive oil, cumin powder and serve with your favorite snacks like Falafel, pita bread chips or vegetable sticks. You can also use it as a sandwich spread.
- Beetroot hummus can be used as a dip as well as a spread.
- You can make similar recipe with carrots or roasted peppers.
To get the best flavor out of beets I bake them. In order not to waste energy, I usually do that in a corner of the oven while something else is baking. I have often heard about beet hummus but never made it; I will give your recipe a try very shortly. Thank you.
Thanks for sharing this tip. I will also follow it 🙂